Vitello Tonnato
As far as stereotypes go, yes I do love meat and beer - although this is pretty much where it stops. I definitely am not a meat-and-potatoes person and enjoy diverse influences and styles of food.
Shop Sous Vide Accessories
Precision® Cooker Accessories
Experience next-level sous vide cooking.
Ingredients for 4
900g beef tenderloin (or veal)
120ml olive oil
60ml sun flower oil
2 cans of tuna
100g capers
3 tablespoons Mayonnaise
Salt and pepper
100ml red wine
4 egg yolks
Juice of one lemon
Directions
-
Step 1
Set your Anova Sous Vide Precision Cooker to 54ºC / 129.2ºF
-
Step 2
Seal the meat with the red wine in a vacuum bag, or a zip-loc under the water immersion technique. Then when the temperature is reached, let it bathe for 20 hours. Make sure that the cooking vessel is well covered, as water will evaporate during that time.
-
Step 3
A couple of hours before the Vitello Tonnato is to be served, mix the ingredients for the sauce. Combine the tuna, best picked in pieces by fork, with the olive oil sun flower oil, lemon juice, the egg yolks, the capers, and the Mayonnaise. Season to taste with salt and pepper, then let it rest in the refrigerator, covered, for about two hours.
-
Rest, cut, serve...
-
Step 0
When the meat is ready, take it out of its bag, dry it thoroughly and let it rest on a chopping board for an hour, before slicing it and serving with the sauce.